Fast Recipes

Chorizo and kidney bean burritos

Australian Gourmet Traveller fast recipe for chorizo and kidney bean burritos.

By Adelaide Lucas
  • Serves 4
  • 10 mins preparation
  • 25 mins cooking
Chorizo and kidney bean burritos
Chorizo and kidney bean burritos

Ingredients

  • 2 tbsp sunflower oil
  • 3 fresh chorizo, coarsely chopped
  • 2 Spanish onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 1 tbsp ground cumin
  • 2 tsp each of ground coriander and dried oregano
  • ¼ tsp ground chilli, or to taste
  • 2 400gm cans kidney beans, drained
  • 2 400gm cans chopped tomatoes
  • 12 flour tortillas, warmed
  • To serve: sliced avocados, coriander sprigs, lime wedges, preserved jalapeños, sour cream and tomato salsa

Method

Main
  • 1
    Heat oil in a large heavy-based saucepan, add chorizo, onion, garlic, spices and herbs and sauté over medium-high heat until onion starts to soften (2-3 minutes). Add beans and tomatoes, stir to combine and simmer until sauce is thick (15-20 minutes), season to taste with sea salt and freshly ground black pepper.
  • 2
    Spoon beans onto tortillas, top with avocado and coriander, squeeze over lime juice to taste and serve with preserved jalapeños, sour cream and tomato salsa.
SHAREPIN
  • Author: Adelaide Lucas